Carrot Cake with Walnuts & Linseeds

Name: Carrot Cake with Walnuts & Linseeds
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: One 25cm cake / 20 cupcakes
Ingredients: 3½ carrots, medium (topped, tailed and scrubbed); 2¼ cups walnuts, roasted; Pineapple, finely chopped; Teff flour; 1 tsp xanthan gum (optional); 3 tsp baking powder; ½ cup oat bran; ½ cup linseeds (flax seeds); 2 eggs, large; 1 cup raw sugar; 1 small pinch salt; 1 vanilla pod (scraped out seeds) (1/2 tsp seeds); ¾ cup canola oil; ½ cup low-fat milk (lactose-free if required); Walnut halves to top cake

Carrot, Walnut and Linseed Cake or Cup-Cakes

Serves: One 25cm cake / 20 cupcakes

Prep: 20 minutes

Cook: 30-50 minutes

Stack Cup

This satisfyingly filling, moist, tasty and naturally (but not too) sweet recipe makes either a whole cake or individual cup-cakes that the whole family will love! The cakes are great for any occasion such as quick snacks, lunchboxes, afternoon tea or a sweetish treat after dinner. The cakes are simple and easy to make and keep well if stored at room temperature in an air airtight container. They are also handy to freeze as either individual cake slices or cupcakes. Additionally, they are pretty healthy as they are a source of dietary fibre, minerals and even sneak in some vegetables and linseeds into your diet.

Print Recipe

ingredients
3½ carrots, medium (topped, tailed and scrubbed) 410 g 14.5 oz
2¼ cups walnuts, roasted 250 g 8.8 oz
Pineapple, finely chopped 143 g 5 oz
Teff flour 150 g 5.3 oz
1 tsp xanthan gum (optional) 2 g 0.07 oz
3 tsp baking powder 9 g 0.3 oz
½ cup oat bran 50 g 1.8 oz
½ cup linseeds (flax seeds) 80 g 2.8 oz
2 eggs, large 117 g 4.1 oz
1 cup raw sugar 190 g 6.7 oz
1 small pinch salt
1 vanilla pod (scraped out seeds) (1/2 tsp seeds) 4 g 0.14 oz
¾ cup canola oil 160 g 5.6 oz
½ cup low-fat milk (lactose-free if required) 127 g
Walnut halves to top cake 40 g 1.4 oz

Method

Preheat oven to 160°C/320°C (175°C/347°C if not fan forced).
Grease 25cm round cake tin/ line with baking paper OR grease 20 large muffin cases.
Roughly chop walnuts.
Grate or blitz carrots in a food processor until they are grated texture (not too fine).
Place eggs, sugar, vanilla seeds, salt and oil in bowl and whisk for ~2 minutes.
Sift flour, xanthan, baking powder into a large bowl and add linseeds and oat bran. Combine well.
Add walnuts, pineapple and carrots and mix until thoroughly combined.
Carefully fold in enough milk to make a batter (not too sloppy or stiff).
Pour into the cake tin, or muffin cases and top cake(s) with walnut halves.
Bake for ~ 50 minutes (the cupcakes will take about 30 minutes). Cool on a rack

Hints

Use roasted sunflower seeds or pumpkin seeds for a nut-free version
Instead of walnuts, substitute pecan nuts
Use tapioca or maize flour instead of teff
Spice it up! Try adding a teaspoon of cinnamon and/or cardamom
An easy way to evenly portion cup-cakes is to use an ice cream scoop that has a bale
To test that the cake(s) are ready insert a skewer, it should be clean when removed
Freeze cup-cakes or slices in airtight bags or containers
For special occasions ice with cream-cheese frosting (use lactose free cream cheese if required).

Nutrition Information (per serve)
Energy	1414 Kj / 338 cal
Protein	6.70g
Carbohydrates	23.60g
Sugar	15.30g
Total Fat	23.80g
Saturated Fat	1.90g
Fibre	3.90g

Recipes

Carrot Cake with Walnuts & Linseeds

Method

Hints